Instant ragi dosa recipe | with red chilly chutney

My paati being diabetic, my mom always prepares special diabetic diet recipes for her dinner. Other than roti, she makes tiffin items with ragi. She makes sweet adai, savoury adai, idiyappam, puttu, kanji(porridge) both sweet and salted and these dosas. Those days, I was not so fond of those tiffin items. My mom will remind me that I used to drink sweet kanji when I was a baby and used to be chubby then.During my teens I was so so lean and weak and she used to struggle a lot to make me eat nutritious food and I used to escape in all ways!
But after I started cooking, I buy ragi flour and make at least dosa with it once in a while. But now, my kid wont even touch it, my hubby also is a big enemy to healthy food items like ragi, oats! So I make this only for myself. Its easy to make in morning times also we will feel full tummy to kick start the day. I simply eat with buttermilk and idli podi. I have given the best combo chutney how ever, goes well with this dosa. The ingredients given makes 5-6 dosas.

Instant Ragi dosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 5 mins per dosa   |  Makes: 6

Ingredients

Ragi flour/ Finger milletflour - 1/2 cup

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Wheat flour - 1/4 cup

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Onion - 1

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Green chilli - 1

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Curry leaves - 1 sprig

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Cumin/jeera - 1 tsp

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Salt - as needed

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Butter milk(optional) or water - As needed

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Method

1. Take ragi,wheat flour, chopped onions,green chilli, torn curry leaves, cumin,salt in a bowl and add enough butter milk or water to make thin batter.

2. Heat dosa pan, drizzle with oil and pour as we do for rava dosa,drizzle some more oil and cook both sides in medium flame.

Serve hot with your favourite chutney! Tangy,hot or simply coconut chutney or milagai podi!

RED CHILLI CHUTNEY RECIPE FOR RAGI DOSA

    This chutney is very nice combo for ragi dosa. Easy to make too! My mom makes this with even idli / dosa. The chutney requires simplest ingredients in your pantry and the key is to balance all the three – chilli-salt-tamarind. Its perfect for the bland ragi dosa.

Ingredients

Red chillies - 5-6

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Tamarind - 1 tblsp tightly packed

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Salt - as needed

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Onion,chopped - 2 tblsp

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To temper

Oil - 2 tsp

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Mustard - 3/4 tsp

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Urad dal - 1 tsp

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Curry leaves - few

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Method

1. Grind red chillies, tamarind and salt with 1/4 cup water until very smooth. transfer to a bowl.

2. Temper with the items given under ‘To temper’ table and add onion and fry till golden brown and mix it to the chutney we ground.

Notes

• For Ragi dosa, adding water or buttermilk is your choice. I usually mix with water as I don’t like to mix with butter milk. But my mom always uses butter milk, atleast a little.
• If you have left over sour idly/dosa batter, you can add a laddle full of that to this batter.
• You can replace wheat flour with rice flour too. But wheat flour is recommended if you make for diabetic.
• For the chilly chutney, its very important to balance the hotness,tanginess and salt to get the perfect taste. If its too hot, add more tamarind or salt to tally the heat. 

That’s it! Mix well and enjoy as an accompaniment with any dosa or idly…

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BEETROOT PORIYAL | BEETROOT RECIPES

 

 
    I am making this beetroot poriyal only second time in my life. That’s because Vj hates beets. I had no thoughts about it,but its been ages since I had this veggie. I really got bored of my cooking with the few veggies in routine,which will be Aj’s favourite mostly. The veggies I like both dad and son wont like. So I will be mostly lazy to cook for my taste, and also I eat anything and everything. So no problem . And so I picked beets to bring a change in my cooking and made both of them eat this veggie the other day. I hope once in a while it IS OK for them.

Ingredients

Beetroot	2
Onion	1
Coconut grated	1/4 cup
Sambar powder	1 & 1/2 tsp
Salt	As needed
Sugar	A pinch

To temper

Oil	2 tsp
Mustard	3/4 tsp
Urad dal	1 tsp
Curry leaves	A sprig

 

Method

1. Peel the skin of beets,wash it and cut into tiny cubes. Chop onion finely. Heat kadai with oil and temper with the items given under ‘To temper’ table. Add the cut beet root,sugar and fry for 2 minutes in medium flame.      2. Add 1/4 cup water,salt and cook covered for 4-6 minutes or until done. Add the sambar powder and give a quick stir and then lastly the grated coconut. Stir for a minute and transfer to the serving bowl.

Serve as an accompaniment for rice or you can also mix with rice and sesame oil/ghee and enjoy this poriyal!
 

                     

Notes

Adding sambar powder lastly helps to retain the colour of the beets. You can skip sambar powder and temper with 2 red chillies while tempering.

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GOBI 65 RECIPE | CAULIFLOWER RECIPES

     Gobi 65 is Aj’s most favourite in this whole universe.Yeah,that’s how he says. I usually make crispy cauliflowers with simply sambar powder and corn flour.It’s best accompaniment as varuval for our south Indian meals. But if he wants as a snack for eating alone, then I have to make this way. I have adapted the recipe from Pavi’s space, but tweaked a bit according to my convenience and taste. I must thank her for sharing the recipe, both Aj & Vj loves this way. For Aj, I cook cauliflower at least twice a week as curry,korma or in biryani. May be because of that I got bored of this veggie and I wont even touch this veggie.

Gobi 65 recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 10 mins    |  Cook time: 20 mins    |  Serves: 2

Ingredients

Cauliflower	1 medium
Corn flour	4 tblsp,heaped
Thick curd	2 tblsp
Cooking soda or Baking powder	a  pinch
Salt	As needed
Red chilli powder	1 – 2 tsp
Ginger garlic paste	1/2 tsp
Curry leaves	A sprig

 

Method

1. Separate the cauliflower into small florets, boil water with salt and keep the florets inside this water covered until it is parboiled. Drain water completely.

2. Mix curd,corn flour,cooking soda,salt,red chilli powder and ginger garlic paste. Heat kadai with oil enough to deep fry.

3. Dip and deep fry the cauliflower florets untill golden brown and crisp in hot oil in medium flame. Add the curry leaves a sprig per batch. Drain in paper towel and enjoy hot!

Notes

• Parboiling is optional but it ensures the outer layer coats well,otherwise while deep frying the cauliflower and outer layer may separate.
• I don’t add ginger garlic paste some times, still we love it.
• Do not add cooking soda more.

Serve with lemon wedges, raw onions and chaat masala sprinkled over. Enjoy hot!

Happy to send in my entries to Priya of Easy 'N' Tasty recipes event - CWS event, this month with Mung beans.

SPROUTED WHOLE GREEN GRAM FRIED RICE

WHOLE GREEN GRAM DAL FRY

WHOLE GREEN MOONG DOSA

PAASI PAYARU SWEET SUNDAL

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CARAMEL BREAD PUDDING (EGGLESS) | PUDDING RECIPES

I remember I ate pudding for the first time in a wedding feast,when I was studying in my lower primary. Of course it was an Indianized version and mostly puddings will be pineapple puddings those days. One of my uncles used to make fun by adding pudding to each and every thing we eat. But truly speaking I had no idea about puddings. Now though blogging world, I am now very happy to try a pudding recipe on my own and that too with my favourite caramel flavour!
           I love caramel flavour for no reasons from my childhood. The Nutrine caramello was my favourite toffee then, among all the toffees from nutrine my dad used to buy for us. Other than that,till date I love 5 star like anything. It tastes out-of-the-world for me, may be the chewy texture is what I like along with its flavour.  And coming to this pudding recipe, I bookmarked this from Tasty Treats few months back. At last I made this and loved it a lot. Simple ingredients and exotic pudding recipe .

Eggless caramel bread pudding recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 2 hours setting time    |  Cook time: 20 mins    |  Serves: 6

Ingredients

Bread slices	8
Milk	1 & 1/2 cups
Sugar	2/3 cup (11 tblsp approx)
Sugar for caramel	2 tblsp
Vanilla essence	1 tsp
Nuts(optional)	for garnishing

Method

1. Tear the bread into pieces and add milk to it. Mash it well with potato masher. Mix vanilla and sugar and keep aside.

2. keep ready the vessel(flat 6 inch bowl or any other similar) and heat a pan with sugar and 2 tsp water. Tilt the pan frequently for even heating and take care not to burn the sugar. At one stage the sugar starts turning deep golden yellow.

3. Pour the caramel in the vessel and tilt to coat the bottom and a bit in the sides as well. Let it set for two minutes and pour the bread mixture to it.

4. Steam cook it by covering the vessel with aluminium foil with holes pricked for the steam to escape. Steam for 20-25 minutes. (I used my pressure cooker. Fill it with 3/4 cup water, place the vessel with bread mixture inside covering the vessel with aluminium foil . Close the pressure cooker with lid, no need to put the pressure regulator / weight valve/ whistle.)

5. After that,cool down and keep it in refrigerator for 2 hours minimum and then invert it  to a plate. You can cut it to desired shape before serving.

Notes

• Be sure you dont over heat the sugar syrup after it turns golden in colour, otherwise it may taste bitter. Also take care not to burn it in the sides of the pan,tilt it frequently to avoid this.
• You can top with nuts if you like.
• Don’t add more milk or sugar than mentioned. The pudding by itself is gooey and sticky, so adding more of any one of the above may not set properly.
• Give at least a day for setting, before serving/eating to enjoy the fullest flavour!
• I used my pressure cooker for steaming,without the pressure regulator(valve/weight)

You can enjoy it cold as such or you can drizzle some caramel /butterscotch syrup as I did. I used Hershey’s store bought syrup . You can also serve it with Vanilla ice cream along with it.

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MIXED VEGETABLE RAITA RECIPE / MIX VEG RAITA RECIPE | SIDE DISH FOR PARATHA, ROTI

This one goes well with the above paratha or any sort of paratha. Simple yet healthy.I posted this recipe along with Triangle paratha, but for easy find, thought of posting it separately. So this is a REPOST.

Mixed vegetable Raita recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 5 mins    |  Cook time: 0 mins    |  Serves: 2

Ingredients

Cucumber	1
Tomato	1
Capsicum	1/2
Carrot	1/2
Salt and pepper	As needed
Coriander leaves,chopped	1 tblsp
Curd	1/2 cup
Milk or sour cream	3 tblsp

Method

1. Finely cut cucumber,tomato(deseeded),capsicum and carrot. Mix curd,milk/sour cream,salt/pepper well smoothly. Mix in all the other ingredients.

Notes

• Adding sour cream or milk gives a richness and the sourness will be lesser.
• You can add the vegetables like cabbage,boiled potato or any of you favourite vegetables.

This goes well with all parathas and even pulav/biryani.

TRIANGLE PARATHA RECIPE/ TRIANGLE ROTI RECIPE | LUNCH BOX IDEAS

I got this recipe through mail from my friend Sangeeta along with the aloo bhindi recipe, she wanted me to post a wide North-Indian spread, so she sent all the recipes for the spread, but I am so lazy to make all together and post, so posting one by one. This is sure a nice lunch box idea for kids and for us too. Kids will be delighted to have it for lunch box to have triangle, square parathas instead of our regular parathas. This is simpler than stuffed parathas to make in morning hours.

Triangle Paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch / Dinner
Prep Time: 30 mins    |  Cook time: 5 mins per paratha    |  Yields: 7 Rotis

Ingredients

Wheat flour/ Atta	1 cup
Red chilli powder	1 & 1/2 tsp
Oil	1 tblsp
Ghee	2 tsp
Salt	As needed
Ajwain(optional)	1 tsp

Method

1. Mix everything in a bowl except ghee well and add water to make a smooth pliable dough. Keep aside for 1/2 hour and again knead and make 6-7 equal balls.

2. Roll out first into a thin circle as we roll for usual roti and then apply ghee and fold into half,then again apply ghee and fold into quarter.

3. Then roll it carefully to a triangle shaped paratha to desired thickness.Cook on both sides until brown spots starts to appear in medium flame. After finishing making all the parathas, give a gentle tap to define the layers.

Serve simply with boondi raita or vegetable raita and pickle.

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EGGLESS FRENCH TOAST RECIPE | EASY BREAD RECIPES

     When I buy bread, I mostly make vegetable sandwich or just give bread butter jam for Aj. He rarely asks for toasts. Then it will be plain toast with butter or cheese toast for him. When diwali was over, I had some leftover gulab jamun syrup. I first dipped this murruku and ate. It was awesome undoubtedly….yeah,really. But there was so much syrup to finish it that way. Then I just dipped my bread and made sweet toast and it tasted just awesome! I thought why not try the French toast. I always had an eye on Sharmi’s French toast, so I got an idea about the recipe from her’s and made it. It is very apt for the hurry burry mornings and your kid will love it surely. Or make it for yourself on a lazy weekend morning.

Eggless French toast recipe

Raks anand Continental Breakfast

Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 3

Ingredients

Bread slices	6
Custard powder(vanilla)	2 tblsp
Sugar	2 tblsp,heaped
Milk	1/2 cup
Butter/ghee	As needed

*If you don't have custard powder, replace with corn starch and 1/2 tsp vanilla essence

Method

1. Boil milk and mix it well with custard powder and sugar in a wide bowl.

2. Heat a non stick pan and grease with ghee/butter. Dip the bread slice very quickly both sides and toast it both sides in low flame until it gets cooked and golden in colour.

Notes

• You can serve with nutmeg or cinnamon powder sprinkle along with sugar powder.
• Do not let the bread get soaked in custard mix for more time. Not more than a second or two.
• Cook in low flame slowly while toasting as that only give you a crisp and golden crusty toast.

Serve hot immediately with butter brushed over. You can also serve with honey or jam.

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PEAS PARATHA RECIPE | GREEN PEAS RECIPES

Stuffed parathas are easy to make, but only if you know the knack of rolling. If you learn that, then you can make it easy for lunch box for kids and even easy for dinner meals. They are healthy,not to mention. I weekly make Aloo paratha for Aj’s(my kiddo) lunch box. The other parathas except cabbage paratha make rare appearance in my kitchen. I am trying peas paratha for first time and found it damn easy and tasty too. Aj too loved it and I have packed it for his lunch box today. He likes all the eating stuffs that’s green in colour. He thinks green means healthy and never says no.

Peas Paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients

Frozen peas	1 & 1/2 cups
Green chilli	3
Ginger	2 inch pieces
Garam masala powder	3/4 tsp
Turmeric powder	1/8 tsp
Ajwain/jeera	1 tsp
Chopped coriander leaves	2 tblsp
Lemon juice(optional)	1 tsp
Salt	as needed

For dough

Wheat flour	1 & 1/4 cup
Oil	2 tblsp
Salt & water	as needed

Method

1. First make the dough and let it rest for 1/2 hour,mix  flour with salt and oil and add warm water to make a soft and smooth dough.

2. Pressure cook peas with a pinch of sugar mixed,don’t add water. Cool down.

3. Grind green chilli and ginger first roughly and then add the green peas and grind coarsely.

4. Mix salt,garam masala,turmeric,ajwain,coriander leaves and lemon(if desired) with the peas and make equal sized balls out of both dough and peas stuffing.

5. Roll thick circle and keep the stuffing inside and cover the stuffing and make a ball. Roll it out with generous dusting with flour and make out thick parathas.

6. Cook on both sides until golden spots appear,with oil/ghee drizzled over.

Notes

• Pressure cooking without water means, place the peas in a container and keep it inside the cooker and give two whistles. You can take it as 'Steaming'. The idea is to keep the peas dry. 
• Always make sure the stuffing and dough to be of same consistency. Otherwise there will be difficulty in rolling out.
• Making dough with oil and warm water will ensure soft paratha.
• Making dough and stuffing both in equal size balls gives good balance of them and tastes great.

Serve with the comforting curd and pickle or any vegetable or boondi raita as side dish .

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